A classic, creamy dessert featuring pearl tapioca, milk, and a hint of vanilla for sweetness.
Ingredients
- 1/2 cup small pearl tapioca Use small pearl, not instant.
- 3 1/2 cups whole milk Whole milk is recommended for creaminess.
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 2 large eggs Beaten.
- 1 teaspoon vanilla extract
Instructions
- Soak the tapioca pearls in 2 cups of room temperature water for at least 30 minutes, or overnight.
- Drain the soaked tapioca and set aside.
- In a medium saucepan, bring the milk and salt to a simmer over medium heat, stirring occasionally.
- Add the drained tapioca pearls to the milk and reduce the heat to low. Cook, stirring frequently, for about 45 minutes, until the tapioca pearls become translucent.
- In a small bowl, whisk together the sugar and eggs.
- Temper the egg mixture by slowly adding a bit of the hot tapioca into the eggs while whisking constantly.
- Return the tempered egg mixture to the saucepan and continue to cook for an additional 10 minutes or until the pudding thickens, stirring often.
- Remove from heat and stir in the vanilla extract.
- Transfer the pudding to a serving bowl or individual cups and let cool. Serve warm or chilled.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 39gProtein: 6gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 55mgSodium: 115mgPotassium: 170mgSugar: 28gVitamin A: 240IUVitamin C: 1mgCalcium: 160mgIron: 0.5mg